The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1887-03-04
NUMBER 0.
DOMESTIC RECIPES.

MUFFINs.-One quart Hour, two tea
spoons baking powder rubbed in the -four,
one pint Of sweet milk, three e.gs, two
tablespoons melted butter bake quick.
SALvE FOR BURNs.--Oue half pound
resin, one-halr pound tobacco, fur olnc,s
camphor, onc-half pound lard, one-fourth
pound tallow, melt all we'll together and
put in boxes ready for use
To SUaAR-CURE HAMs.-For four hams
take one cup brown sugar, two-thirds cup
salt, and two tablespoons saltpetre. Mix
well, then rub over hams, little at time,
for two weeks. Much better than sailing
them in brine.
SAUSAGE REcIPE.-Grind the meat,
not too much fat, then weigh; take for
every pound of smeat one teaspoon salt, ono
heaping teaspoon sage and one of pepper /;
mix these thoroughly before putting in
meat, then mix all together for half an
| hour.
PuDDING.-Five eggs, one cup of molos-
ses, three Of flour, onc-half teaspoon each
of soda and cream of tartar, one and one
cups of milk, one cup of mixed butter and
lard. Butter pan and cook slowly. Serve
with sauce while warm.
MUTTON Cnops-Season with salt aud
pepper, put in the skillet and frv five min
utes, take out and dip each chop in beaten
egg, then in brcad-crumbs, and fry till
nicely Drowned on each side or put in tho
oven, bastc frequently and bake until brown.
SoRAppLE.-Boil pigs head until
bones will strip from the meat; chop meat
6nc, skin grease from liquor, return meat,
season highly with salt and pepper, add
cornmcal until the consistency of mush.
Cook slowly one hour or more, pour in pans
and set in cool place. Slice and fry for
breakfast.
SALvE For CUTs AND BRUIsEs.--T
pounds resin, one-half pouod bccswax, ono
half pound tallow. two ounces white lead,
melted and stirred we'll together, turn into
tub Of cold water and when cold enough
work till white, then roll into sticks and
cut. Wrap each stick in paper. Add
white lead just before taking from the
stovs.
STEwED EELs.-Cut eels in pieces, dip
IN egg and bread crumbs aud fry. If no
gravy is at hand, put a piece of butter
dipped in -four in the pan. Have ready
one-half pint Of liquid in which Il bunch Of
sweet herbs has been boiled, pour it in the
frying pan, ard lemon juice and little os
the peel grated. Stew the eels in this till
tender.
SAoo PUDDING.-One quart of boiling
water turned upon cup of sago. Have your
pudding dish filled with apples, pared and
quartered, stir the Sago we'll and turn over
the apple, bake and cat with sarc, Or cra...
and sugar.
SPONGE JELLY RoLL.-Four eggs, one
cup and half sugar, one tablespoon bak-
ing POWDER beat the whites separately,
and the sugar and the yolks together
till very light, then add part Of the
whites, then cup of flour, then beat
good, then little more flour, then tho
rest of the whites and stir easy, put i, in
and bake. Spread and roll as quick as you
can. 1t is very good
CooKIEs.-Two cups sugar, one Of but
ter and lard mixed, two eggs, Leaving ont
the whites Of one, one-half teaspoon sod,
onc-halfcup cream, roll thin spread the top
with the white of tho egg beaten to s.ir
frotb, sprinkle with sugar and press Il rajsin
the center. Bake quickly to a light browo.
For ginger snaps, add one cup boiled cider,
one teaspoon ginger, one Of cinnamon. and
one of soda to the above recipe.